How to make Choco Vanilla Nankhatai at home | Eggless Choco Vanilla Cookies with & without oven recipe with all details , step by step pictures and video recipe.

This Wheat Flour Cute Nan Khatais / cookies are crunchy and perfect with a cup of hot Tea or Coffee One can store this nankhatais for 15 to 20 days in an air tight container .

Earlier in blog I have posted Wheat flour Nan Khatai . Here sharing the recipe with and without oven.

In this recipe i used Homemade Ghee (Clarified Butter), this gives extra smoothness and soft texture to cookies. Most importantly its always available in every home 🙂 🙂

Checkout the video recipe here..

INGREDIENTS:

• 2/3 cup Wheat Flour
• 1/4 cup Maida
• 1/2 cup Sugar – Powdered
• 1/2 cup Ghee
• 1 tsp Vanilla essence
• 2 tbsp Cocoa Powder
• 1/2 tsp Baking Powder
• Almond and Pistachio Slivers , to Garnish

METHOD:

Sieve Wheat flour, Maida , Baking Powder nicely.

Now mix Sugar powder with flour mixture.

Now slowly add Ghee. Dont add all at a time. Keep adding and kneading …

Now divide in two parts. Add cocoa powder in one part and vanilla essence in another.

Knead a smooth dough with Ghee. So now you have two types of dough.

Equally divide this dough and make small slightly flattened balls.

you can give any shape as per like and convenience. Each cookie ball will show lovely and unique marble design on cookie. Dont make cookie balls too big. Small looks cute 🙂 🙂

Creat a small depression on top of nankhatai. Fill it with some almond and pistachio slivers .. Now its ready to bake.

To bake Nankhatai in oven,

Preheat the oven on 200C for 10 minutes. Grease the baking tray. Place cookies on it. Bake at 180C for 15 to 17 mins. Allow it to cool completely..

To bake Nankhatai on gas ,

Take a broad and heavy bottomed kadai. Cover the lid and on slow to medium Flame , preheat for 10 minutes .

Grease the cake tin or a small plate. Place nankhatais on it.

Keep a stand in kadai. Place the cake tin or a plate. Cover the lid. Bake on slow to medium flame for 20 to 25 minutes.

Allow it to cool completely. Store in a air right jar.

Dont bake too much with dark colour , just light brown shade is enough. Cookies / Nan khatai will be soft while hot.. it will be firm and crunchy once cool down.